This is 75% Gouda with mozz an provo....I can really taste her now and boy I likey!And this is on one of my spiced up puree Chi-town thins. Borden's shredded "Gouda "(man I luv that word) behaves real good an plays well with others. No freaky oil off and melts seamlessly with the other cheeses producing no sort of graininess or separation. Primo Pizza Love indeed!

The color on that cheese and crust is something I have never been able to get on my Chicago thin attempts. Ever. I have a few things to learn from you on this style pie for sure. The way the crust is golden without any black spots is something I've had trouble with, and my cheese always goes from light to black way to quickly, hard to get it right at that perfect spot without undercooking or overcooking the crust.

That cheese looks so moist too and the crust looks like it has just the right amount of oil on it. I'd love a slice of that right about now. Great job on that. BTW, what kind of camera do you use? You may have said in a thread but I don't really remember.

I didn't think gouda would be acceptable on a pizza--should have known better. One of the world's best (finished 4th in the world) micro cheese factories is just 600 yards from my house!! He's known as the Dutchman and sells all variations of gouda from the factory gift shop.

And here I thought you were an Iron Chef in progress kid....tisk,tisk,tisk!! What are we gonna do with you Cory......

Im the real iron (fe) chef! and btw, with a name like goooouda it has to be good right?

I might try this cheese. I have come to a conclusion that its all about the cheese and toppings and not so much the dough. Lately ive been very disapointed in my pizza's and have been ordering from PJ's alot.

Some times you gotta change it up. If it gets boring, why make all this effort?

Try the chili oil thing. Even without great cheese, it makes a world of difference. With great cheese... OMG!

Lately my goto for saving a pizza when i know the cheese i bought is bland, is prosciutto. You could put fat free kraft mozz on a pie and prosciutto will make it taste good. Another things i noticed is too much cheese can drown out the flavor of a pizza aswell.

I will have to try chili oil sometime. I have to say that ive never bought chili oil. I always make it with sesame oil and dried red chilis. My wife and I dont like spicy pizza so i would never put my homemade chili oil on it. I do like spicy food just not spicy pizza.

Never bought it either, but thanks to Craig's post about Calabrian chili oil, I've been trying different things with fresh chilis. So far I've tried cayenne, banana, and poblano peppers, singly and in combination with each other and various other things, including garlic, wild mushrooms, MSG, sea salt, vinegar, etc.

It really is as addictive as they say. You can make it as hot or as mild as you want. A little sprinkle on the crust prebake is really good, and some post-bake right on the cheese keeps you wanting more.

Im the real iron (fe) chef! and btw, with a name like goooouda it has to be good right?

Cook off! Haha, no I kid. I would never want to cook against 90% of the people who regularly participate on this forum. A spanking would be in order for me I'm sure, especially with some of the techniques and ingredients some of you guys and gals use.

I live just down the road from the Oakdale Cheese Factory and they specialize in some of the best gouda cheese in the world and have performed at the top of several international cheese competitions. They make quite a number of different gouda cheeses including smoked, mediterranean, cumin, garlic, mustard, pepper, garlic-basil, I don't know where to start! https://oakdalecheese.com/orderform/

However, at $10 per pound, I don't know how I'd be able to incorporate any of their products into market pizza and still make a decent profit and sales volume at the same time. But gouda definitely has the potential to make my pizza stand apart from the crowd.

Maybe if you cut it a good bit with a good commercial mozz? Or just do a special pie that charges a bit more to make up for it. If a certain group started liking it I bet they would pay more, or at least I would. I don't know how your customers shop though and I by no means have any experience in food service, just talking out my a$$.

Maybe if you cut it a good bit with a good commercial mozz? Or just do a special pie that charges a bit more to make up for it. If a certain group started liking it I bet they would pay more, or at least I would. I don't know how your customers shop though and I by no means have any experience in food service, just talking out my a$$.

Cory,

The problem with cutting a particular cheese with mozzarella cheese is that often the mozzarella cheese dominates to the point where you can't tell that the other cheese is even there, even if you can tell that something changed in the blend that you can't put a finger on. For example, Papa Gino's, a regional pizza chain in the Northeast part of the country, advertises that it uses a three-cheese blend comprising mozzarella cheese, white cheddar cheese and Romano cheese. Presumably, this blend is intended to differentiate its pizzas from those offered by its competitors. However, when I had one of their pizzas during a visit to the Boston area, I could not tell that there was any cheddar cheese or Romano cheese in the blend. The blend was very pleasant, however, so maybe the blend does work even if eaters cannot tell what is in it. When I tried to clone the Papa Gino's cheese blend, based on the Nutrition Facts for Papa Gino's pizzas (mainly the fat profile), I concluded that the Papa Gino's cheese blend was around 90% mozzarella cheese, about 8% cheddar cheese, and about 2% Romano cheese.

In RE's case, it might be worth trying a cheese blend that dilutes the Gouda cheese, but if eaters cannot taste the Gouda cheese, then one has to question whether it is worth using it. However, if the overall cheese blend is still a big improvement, the fact that it includes Gouda cheese is still something that can be promoted to differentiate RE's pizzas from his competitors' products.